Caldo Verde (Potato and Kale Soup)

Ingredients

• about 910 g Potatoes (peeled and diced)
• 1 bunch Kale (thinly sliced)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 6 cups Chicken Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• about 225 g Soy-Free Chouriço Sausage (sliced)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. 2Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. 3Using an immersion blender, or carefully transferring to a regular blender, partially blend the soup until slightly thickened but still chunky.
4. 4Add kale and chouriço sausage. Cook until kale is tender, about 5 minutes.
5. 5Season with salt and pepper to taste. Serve hot.

Substitutions

Related Guides